Mothers’ Day Mousseline

caliking

Decided to try something new today. Hate going out for Mother’s Day, since we are homebodies and would rather hang out at home. 

Started out by blitzing a pound of shrimp with egg whites. Then added scallops, lump crab, and leeks sautéed in butter. 


Formed the roulade, then let it swim at 150F for about an hour. 


Chilled overnight. Pan seared, with saffron beurre blanc. Topped with a bit of caviar. Just because. 

Honestly, this may be the best thing I’ve cooked so far in 2019. caliqueen enjoyed it, and that’s what counts most. 

Hope the moms in your lives had a great Mother’s Day too. 

TideEggHead

And I'm over here feeling good about a spatch jerk chicken, until I saw this! You sir, win! Looks incredible!!

Photo Egg

Looks amazing buddy

WeberWho

Holy crap. That looks freaking fantastic!

JohnInCarolina

I really cannot believe that you’re a pediatric gastroenterologist, when you have all this talent and really could’ve done something with your life.

blind99

JohnInCarolina said:

I really cannot believe that you’re a pediatric gastroenterologist, when you have all this talent and really could’ve done something with your life.

I tried to count the syllables and my brain gave up after 47.

that's pretty much 'high class' restaurant worthy grub - beautiful!

BGEChicago

WOW!! They say "Imitation is the sincerest form of flattery" consider yourself flattered I'll be making this soon!

Leopoldstoch

Fantastic looking cook! Inspiring to say the least! Well done!

milesvdustin

How did you make the tube 

ryantt

Great looking cook.  

YukonRon

It might be the best thing you have cooked so far in 2019..

It IS the best thing I have seen posted, ever.

Please pass on a Happy Mother's Day to Your Beautiful Wife for us.

Oh, and thanx for making my wife ask me, "Why don't you cook like that for me?"

(A: Zero skills.)

You rock.

Ozzie_Isaac

I expected more:

caliking

Thanks for the kind words, everyone. This was quite a different sort of cook for me, so I was pretty stoked that it turned out. 

Found the recipe in Michael Ruhlman’s “Egg: A Culinary Exploration of the World’s Most Versatile Ingredient” which I found at the library a few weeks ago. Loving this book so far, so I’ll probably buy it. 

@milesvdustin the shrimp purée and add-ins make a fairly thick mix. Laid it on a large piece of wide Saran Wrap, then rolled and nudged it tight into a tube shape. Sealed up the long side of it, then rolled it while twisting the ends (think candy, like a tootsie roll). Then vac sealed. Lastly, I fashioned a cradle out of HDAF, so it would maintain its tubular shape in the SV bath. I didn’t want it to flatten out while resting on the bottom of the cooler. 

caliking

JohnInCarolina said:

I really cannot believe that you’re a pediatric gastroenterologist, when you have all this talent and really could’ve done something with your life.

I’d be broke and skinny! Gotta do something worthwhile to pay the bills

caliking

blind99 said:

show previous quotes

JohnInCarolina said:

I really cannot believe that you’re a pediatric gastroenterologist, when you have all this talent and really could’ve done something with your life.

I tried to count the syllables and my brain gave up after 47.

that's pretty much 'high class' restaurant worthy grub - beautiful!

Like many of us here, I think I can often put out something equivalent to many good restaurants. I was trying to up the ante today, so caliqueen wouldn’t miss not going out somewhere. But I think she realizes that we eat better at home than many folks do when they go out

caliking

YukonRon said:

It might be the best thing you have cooked so far in 2019..

It IS the best thing I have seen posted, ever.

Please pass on a Happy Mother's Day to Your Beautiful Wife for us.

Oh, and thanx for making my wife ask me, "Why don't you cook like that for me?"

(A: Zero skills.)

You rock.

You’re too kind, Ron. I hope YBW had a great Mother’s Day as well. 

StillH2OEgger

 Most outstanding! Why would anyone go out ever if this is a potential option when staying home?

JRWhitee

Nice Ashish

Mattman3969

Damn Cali, you came swinging for caliqueen!  

smokingal

Quel repas exquis! Compliments au chef.

SciAggie

Nice work! That looks like fun - to make and to eat. 

northGAcock

That’s just showin off...you should be damned proud of it too. Gawjus.

JohnnyTarheel

Outstanding brother....

caliking

SciAggie said:

Nice work! That looks like fun - to make and to eat. 

It sure was. Easy pace too, since I made the mousseline one day,  then just had to make the sauce and pan sear them the next.

caliking

Ozzie_Isaac said:

I expected more:

That's what caliqueen said initially -  "You're making Mussolini for dinner??"

gdenby

And 2 chives cris-crossed. Finesse. emoji for hats off.

Theophan

I saw this a few days ago and was so overwhelmed I couldn't think of anything to say!  Holy Toledo!!!  What an incredible, magnificent dish and presentation!  I still can't think of anything to say, but WOW will have to do!!!

johnmitchell

Very nice sir..

caliking

gdenby said:

And 2 chives cris-crossed. Finesse. emoji for hats off.

Just trying to make it fancy-looking

thetrim

Awesome job!

bubbajack

That plate looks awesome, everything I like, but I love that albany slip glaze in that bowl. You Da Man!